Easter Cake Pops

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Whether its a cute bunny, adorable chick or maybe a springtime lamb you can let your imagination go when decorating these Easter Cake Pops. This child friendly recipe is simple to make and is something the whole family can get involved in from rolling the cake balls to dipping and decorating. It makes a great Easter holiday activity to keep the kids busy and they taste great too!

Method

Preheat the oven to 180° C (fan 160° C, gas mark 4).

Place all of the cake ingredients in a mixing bowl and beat together until smooth.

Place the mix in a greased and bottom lined 20cm (8 inch) cake tin and bake in centre of the oven for 25-30 minutes. Cool on wire tray.

Make up the icing by beating together the icing sugar, margarine, milk and vanilla extract until smooth.

Crumble the cake into fine crumbs and mix with the icing. Form into walnut size balls.

Melt the white chocolate.

Dip the ends of lolly pop sticks into the chosen melted chocolate and insert into the cake pops and leave in the refrigerator to chill for 30 minutes.

Carefully dip the cake pops into the melted chocolate and roll in your chosen decoration. Use writing icing or designer icing to make faces on the cake pops.

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Ingredients

For the Cakes

115g
Margarine

115g
Unrefined Golden Caster Sugar (We Like Billington's)

This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons.

2
Egg(s) (Free Range) (Medium)

140g
Self-Raising White Flour

½ tsp
Baking powder

For the Icing

200g
Icing Sugar (We use Silver Spoon)

85g
Margarine

1 tbsp
Milk

1 tsp
Vanilla Extract (We Like Nielsen Massey)

We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds

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